Wednesday, December 22, 2010

Waffle Casserole

This recipe was given to me just over two years ago while I was pregnant with my daughter. She was pregnant at the time as well and we were all exchanging recipes, trying to come up with ideas on things that were easy to make for when our new arrivals came. Two years later, I save this in my holiday file for a great breakfast. I haven't changed her recipe at all, it's even in her own words. I will say that I have also made it with apple jelly instead of apricot jam, but you need to melt the jelly. Thank you, Ashley, for sharing your hubby's favorite breakfast!!

What You Need:

1 box plain frozen waffles (square work best, but round are okay)
2 lbs breakfast sausage (the crumble type, not smoked sausage, I use Jimmy Dean reduced fat)
1 chopped onion
4-5 eggs beaten (depending on how "eggy" you want it)
1 Tbsp poultry seasoning
1 small bag chopped pecans (I think it's about 1/2 - 3/4 cup)

1 small jar apricot jam or preserves (10 oz)
8-10 oz maple syrup or pancake syrup
1-2 Tbsp Worcestershire sauce (depending on how much spice you want to balance the sweetness)

What To Do:

Cook the sausage, then add onion and cook a few minutes more. While those are cooking, toast the waffles and cut into 1" cubes. Mix all together in a large bowl. Add beaten eggs and poultry seasoning and mix well. Pour into your largest baking dish (needs bigger than 9x13, I think I use 10x14 or 10x16 or something like that). You can add the sauce either before the first baking (20 minutes at 350), or after the first baking when you add the pecans and bake another 10 minutes (total 30 minutes cooking, pecans may burn if you add them at the beginning).

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